Recipe courtesy of Amanda Cushman - January 2020 Costco Connection.
1 Tbsp grape seed oil
3 garlic cloves, minced
1-inch piece of ginger, peeled and minced
1 shallot, ﬁnely diced
1 Tbsp ground ginger
1 Tbsp turmeric
1 Tbsp ground coriander
½ tsp red pepper flakes
1 tsp salt, plus more to taste
2 medium sweet potatoes, peeled and cut into ½-inch dice
2 cups chicken broth, divided
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 (13.7 oz) can unsweetened coconut milk
Juice of 1 lime
1 bunch cilantro, washed, stems removed and roughly chopped
Heat a medium Dutch oven or heavy stockpot over medium-high heat; add oil. Saute the garlic, ginger and shallot until aromatic, about 3 to 4 minutes.
Add the spices and salt, and saute another minute, stirring. Lower heat to medium, add the sweet potatoes and cook for about 6 to 8 minutes, stirring occasionally.
Deglaze pot with ½ cup of the chicken broth, scraping up any brown bits from the bottom of the pot. Add the remaining chicken broth, chicken and coconut milk; bring to a simmer. Cover pot and simmer until chicken is thoroughly cooked and sweet potatoes are tender, about 30 minutes.
Add lime juice and desired salt. Stir in half the cilantro. Spoon into bowls, garnish with remaining cilantro and serve. Makes 8 cups.